Grilled Corn and Avocado Salad

Ingredients

6 ear corn

2 tbsp. olive oil

2 tbsp. cider vinegar

1 tsp. kosher salt

½ tsp. Freshly ground pepper

1 can black-eyed peas

1 pt. cherry tomatoes

2 firm-ripe avocados

3 oz. feta cheese

Directions

Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife (you'll end up with 3 to 3 1/2 cups).